I made up a few egg rolls to freeze and decided to freeze them uncooked. I guess my philosophy was that they won't get too brown too quickly. However, they ended up cracking. So, no good for deep frying any longer. I was wondering if anyone had any insight on this. I have more wrappers and wanted to make a bunch of egg rolls with different fillings for freezing. Was my mistake not frying them first? It was kind of saucy, but I cooked one up fresh to test it (first time making egg rolls) and it turned out fine. Could I have rolled them too tightly and the sauce expanded upon freezing? Lol..I dunno. Thanks.